Halwasan

Ingredients

1/2 litre milk (full cream)
1/4 cup dalia
1/4 cup gond
1/4 cup ghee
1/2 cup sugar (sweet lovers can add a liitle more)
3/4 cup chopped dry fruits (badam, kaju, pista, dry coconut-grated)
1 tsp jaifal powder
8-10 strands of kesar (crushed)

Process

Heat ghee in a non stick pan, deep fry the gond and keep aside.
In the same pan roast the dalia in the remaining ghee till the colour changes.
Add boiled milk, stir continuously till it becomes half.
Add gond and stir continuously for 2-3 mins.
The gond begins to dissolve and the milk curdles partially which gives halwasan the typical grainy texture.
Add the dry fruits.
In a separate pan heat sugar to melt and caramelize, as soon as it melts add it to the halwasn.
Cook on low -medium flame till it leaves ghee and becomes thick.
Add jaifal powder mix well and allow it to cool down completely in a plate(takes about an hour or two)
Divide it into 10-12 parts, make pedha shape and decorate with badam or dry fruit flakes.
Enjoy the tasty sweet .

This tasty sweet is a specialty of Khambat,Gujarat, India.
A healthy winter special item with a shelf life of 3-4 days.
For a longer storage period refrigerate it. Keep it out for 3-4 hrs to bring to normal temp before consuming.